Spicy Garbanzosmexican, side dishes, spices, vegetables 1 teaspoon whole mustard seed 1/2 cup onion; chopped, 1 md 1 tablespoon vegetable oil 30 oz garbanzo beans; drained, 2cn 1/2 cup chicken broth 2 tablespoon tomato paste 1/2 teaspoon salt 1/4 teaspoon cinnamon; ground 1/8 teaspoon cloves; ground Cook and stir the mustard seed and onion in the vegetable oil in a 2 quart saucepan until the onion is tender. Stir in the remaining ingredients and cook, stirring occasionally, until the beans are heated through, about 5 minutes. Serve |
